This post may contain affiliate links. Please read my privacy policy.
Air Fryer Thai Chicken Satay
These Air Fryer Thai Chicken Satay skewers are tender, juicy, and beautifully golden. Marinated in red curry paste, turmeric, and coconut cream, they cook in just 10 minutes—making them perfect for a quick dinner or appetizer when paired with peanut sauce. No grill required!
Easy Air Fryer Satay Chicken
If you adore Thai chicken satay but prefer to avoid the hassle of grilling, this air fryer version is a game changer. Juicy, tender, and lightly golden in just 10 minutes—no flipping or smoke involved. The marinade is incredibly simple yet bursting with bold Thai flavors: red curry paste, turmeric, fish sauce, and rich coconut cream.
I began making these on busy weeknights when I craved that satay flavor but didn’t want to deal with the grill. Paired with my creamy Thai Peanut Sauce and fresh cucumber wedges, it satisfies every time. Check out the video and tips below to achieve perfectly juicy chicken satay in the air fryer, every time. Prefer the grilled version? Try my classic Thai Chicken Satay Recipe—ideal for parties or when you have time to fire up the barbecue.
Add These Skewers To Your Air Fryer Favorites
These Thai chicken skewers in the air fryer are a weeknight win you’ll want to make repeatedly—quick, juicy, and full of flavor.
- Juicy, tender chicken every time. Chicken breast strips stay moist and flavorful, thanks to the quick 10-minute cook time. No dry or chewy bits—just tender meat with golden edges.
- Air fryer = less hassle. No skewers sticking to the grill, no splatter to clean up. Just toss them in the air fryer and let it do its thing while you prepare everything else.
- Weeknight-friendly. These are a lifesaver when you want something that feels special but don’t have much time. Marinate ahead, and dinner’s ready in minutes.
- Versatile and crowd-pleasing. Serve them with peanut sauce and cucumbers for an easy appetizer, or make it a meal with rice or noodles. Great for meal prep or feeding a crowd.
Ingredients You’ll Need
- Chicken Breast – I used chicken breast in this recipe, but chicken thighs are recommended for better flavor.
- Lemongrass – Optional, but highly recommended if available.
- Thai Red Curry Paste – A good-quality Thai red curry paste like Mae Ploy, Maesri, or Thai Kitchen is recommended.
Check out the recipe card below for all the measurements.
Pro Tip #1: Why I Use Chicken Breast
I prefer boneless, skinless chicken breast because it cooks quickly and remains tender when marinated properly. It’s lean, easy to slice into strips, and perfect for skewering. (You can also make them without skewers). Ensure you follow my recipe below to avoid dry and rubbery chicken breasts.
Pro Tip #2: Lemongrass Adds That Extra Layer
If you have it—use it. Smashed lemongrass adds a bright, citrusy aroma that infuses the chicken while marinating. It’s subtle but makes a significant difference.
Pro Tip #3: A Touch of Turmeric for Warm Color and Flavor
Turmeric adds earthy warmth and that signature golden hue. A small pinch enhances the chicken’s appearance and flavor.
Pro Tip #4: Coconut Cream Keeps It Juicy
Coconut cream helps tenderize the chicken and gives the marinade a rich, velvety texture. It clings to the meat and locks in moisture while cooking.
Side Note: For juicy and tender Thai chicken satay, use skinless and boneless chicken thighs, cut into wide and long strips for the best results.
How To Make Air Fryer Thai Chicken Satay
Start by mixing the chicken with sliced lemongrass if you’re using it. This optional step adds a fresh, citrusy aroma that enhances the chicken’s classic Thai flavor.
Next, add the Thai red curry paste, turmeric, fish sauce, coconut cream, and half the oil. Mix well so the chicken is thoroughly coated. Allow it to marinate for at least 30 minutes—or for optimal flavor, up to 2 hours.
Once marinated, thread each strip onto a skewer—just one strip per stick. This helps them cook evenly and gives you that classic satay appearance.
Pro Tip: Soak your wooden skewers in water for about 15–20 minutes before cooking to prevent them from burning in the air fryer.
Arrange the skewers in your air fryer basket in a single layer—do not stack them, as this will prevent even cooking. Brush the tops with the remaining oil, then air fry at 190°C (375°F) for 10 minutes until they are golden and cooked through.
Serve the skewers with cucumber wedges for a fresh crunch, and don’t skip the Thai Peanut Sauce—it ties everything together and makes each bite incredibly satisfying.
Frequently Asked Questions
Absolutely! If you don’t have skewers, you can air fry the marinated chicken strips directly in the basket. Just spread them out in a single layer.
Yes. Place the chicken and marinade in a zip-top bag, squeeze out the air, and freeze. When ready to cook, thaw it in the fridge overnight and air fry as usual.
This could be due to overcooking or cutting the chicken too thin. Check it a minute or two earlier next time. Additionally, using chicken thighs instead of breasts helps maintain juiciness.
Once cooled, store the skewers in an airtight container in the fridge for up to 3 days. If served with peanut sauce, store the sauce separately to prevent sogginess.
Reheat the chicken in the air fryer at 180°C (350°F) for 3 minutes until warmed through. You can also use a skillet or microwave, but the air fryer yields the best texture.
This recipe contains approximately 58 calories per skewer.
What To Serve With This Recipe
For an easy, wholesome Thai weeknight dinner, I recommend these recipes:
If you try this recipe, please leave a comment and consider giving it a 5-star rating. For more easy and delicious recipes, explore the Recipe Index, and stay updated by subscribing to the newsletter and following on social media for new updates.
